Tuesday, 6 May 2014

Lime & Ginger Marinated Chicken

I am now officially closer to 40 than I was yesterday was my 35th birthday. I'm not sure how I feel about that yet but considering I got asked for ID when I bought wine on Saturday (legal drink age in England - 18) I guess I shouldn't feel too bad about it! I certainly don't feel like I'm closer to 40 as mentally I still feel sub-20. I mean what "closer to 40-er" watches "Adventure Time" with utter delight? And I still wear glitter nail varnish...I've celebrated in a couple of my favourite ways this weekend - cider (a lot of cider) in the pub with lovely friends, films on the sofa with Mr Jones and pizza.

You can kind of understand why I felt the need for something lighter for dinner and with summer within grabbing distance really wanted something simple and fresh. When I think "fresh", citrus instantly pops into my head and lime is one of my new BFFs. Ginger also has a light, zingy flavour AND it goes really well with lime. Then there's garlic. Garlic is just the best, isn't it? So this recipe gathers up the gang, mixes them all up with a bit of olive oil and white wine and hey presto - the perfect fresh marinade!

Mr Jones knows me too well - he bought me 2 foodie gifts for my birthday and have been able to use them both in this recipe!

Herb chopper - love it! So easy to just chop the heck out of anything in its path!

Oils and balsamic with a dipping tray - I love that the bottles fit exactly in the dipping tray and have been thinking about getting good looking bottles with a spout for ages now!

Add the diced garlic, and ginger into a bag with the lime zest and juice, olive oil and white wine - to save it slopping all over the place put the bag inside a mug and turn the end of the bag over. Squish about to mix it all up.

Add the chicken breasts and squish again to make sure the chicken is well coated. Even with the marinade in the bag, it's worth keeping the whole thing contained...bring in the handy little box that our last Chinese takeaway came in!

Refrigerate the chicken in the marinade for about an hour, flipping halfway through to make sure it's well coated.

Take the chicken out of the bag and place on a medium grill until cooked through (if you pierce with a toothpick or other small point object the juice from the chicken should be clear).

I served with a salad and crusty bread which I used to soak up the dressing and juices but you could also use this for wraps, burritos, as a burger or shredded in spring rolls - so versatile!

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